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Pampered Chef: Smoky Cheddar and Tapenade Torta

  1. leftymac

    leftymac Veteran Member

    1,756
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    I hate doing this, but I'm very intrigued after seeing this in the catalog (page 33), but now I'm thinking it might be fun to make as an appetizer for a party this weekend.

    Anyone made this before? It's in the new Easy & Impressive Appetizers book and I don't have it. Anyone kind enough to post the recipe? I know that's generally frowned upon, but I'm so cute and charming I thought someone might be willing. ;)

    **EDIT**
    Nevermind, I'm a moron. I searched the files but forgot to search the threads.
     
    Last edited: Nov 23, 2009
    Nov 23, 2009
    #1
  2. leftymac

    leftymac Veteran Member

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    And gross. Had I known it had olives in it, I wouldn't have even bothered. I should've known by "tapenade". Duh me.
     
    Nov 23, 2009
    #2
  3. kcjodih

    kcjodih Legacy Member Gold Member

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    LOL, I didn't know the recipe was already posted here either. I saw your first post and went looking for my cookbook. I have it on my lap and was just about to start typing. :)
     
    Nov 23, 2009
    #3
  4. leftymac

    leftymac Veteran Member

    1,756
    4
    You're sweet. Thanks for trying!

    I only found it because I googled the recipe title, and it was the first thing that came up. Now that I know it has olives in it, I wanna barf just thinking about it.
     
    Nov 23, 2009
    #4
  5. kcjodih

    kcjodih Legacy Member Gold Member

    3,432
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    LOL...so I'm thinking you dislike olives just a little? ;) :D
     
    Nov 23, 2009
    #5
  6. leftymac

    leftymac Veteran Member

    1,756
    4
    :yuck: blech!
     
    Nov 23, 2009
    #6
  7. dannyzmom

    dannyzmom Legend Member Gold Member

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    Hey Keith - if you like the idea of that recipe but would prefer an olive-less version - check out the Greek Cheese Torta - it's delish - I do it for lots of shows. AND...if you have some leftover after the show you can put it over hot penne pasta and it makes and awesome pasta dish!!
    Ingredients:
    1-2 loaves (16 oz) French baguette
    Pampered Chef Garlic Oil
    1 pkg (10 oz) frozen chopped spinach, thawed and pressed dry
    2 pkg (8 oz each) cream cheese, softened
    2 tbsp Pampered Chef Greek Rub
    2 pkg (4 oz each) crumbled feta cheese
    1/2 cup sun-dried tomatoes in oil, drained and patted dry
    3 tbsp shelled pistachios
    1-2 fresh garlic cloves, pressed

    Directions:
    1. Preheat oven to 375°F. Cut baguette into 1/4-inch-thick slices. Arrange bread slices in a single layer on Large Round Stone with Handles. Spray with Garlic Oil using Kitchen Spritzer. Bake 10-12 minutes or until bread is golden brown. Remove from oven to Stackable Cooling Rack; cool completely.

    2. Line small Colander with paper towels. Place spinach into Colander; wrap paper towels around spinach and press until almost dry. Place cream cheese into Classic Batter Bowl; microwave on HIGH 30 seconds or until softened. Stir in spinach and Greek Rubub; mix well. Add feta cheese and pressed garlic; stir until well blended.

    3. Finely dice sun-dried tomatoes using Color Coated Paring Knife. Line Small Batter Bowl with plastic wrap. Spoon one-third of the cheese mixture into bottom of batter bowl, spreading evenly. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.

    4. To serve, invert torta onto serving platter. **note from Carolyn – I find it is best to chill the torta for 15 minutes or more before inverting it, otherwise it’s too mushy to serve** Remove plastic wrap. Coarsely chop pistachios using Food Chopper; press onto top of torta. Serve with toasted baguette slices.

    Yield: 32 servings

    Nutrients per serving: (about 1 tbsp spread and 1 baguette slice): Calories 140, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 12 g, Protein 4 g, Sodium 260 mg, Fiber 1 g

    Cook's Tip: If desired, 1 jar (7 oz) roasted red peppers, drained and patted dry, can be substituted for the sun-dried tomatoes. Toasted almonds can be substituted for the pistachios. Proceed as recipe directs.
     
    Nov 23, 2009
    #7
  8. leftymac

    leftymac Veteran Member

    1,756
    4
    I love the Greek Cheese Torta...I'm all out of greek rub though! My pampered pantry is getting to be bare bones. :(
     
    Nov 23, 2009
    #8
  9. I made this Smoky Cheddar & Tapenade Torta this weekend (actually made 4 of them) for a booth that I had set up at an event. It looked GREAT with fresh basil under it. People were so intrigued that they tried it even if they didn't like olives...and guess what...they LoVED it...even the ones that said they did not like olives.
     
  10. Jolie_Paradoxe

    Jolie_Paradoxe Senior Member Gold Member

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    Keith....charming indeed! Glad you found the recipe and sorry it made you green. :D
     
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